Strawberry Cupcakes

Strawberries are everywhere and it would be a shame not to put them into everything we eat or drink, so let's get these moist babies done. I'm hungry and I get really evil if I don't get my fill of sugar in the morning. I mean, a morning which starts without sugar means a day which shouldn't happen - you know, one of those days when you should stay in bed instead of going anywhere. But the new school year has begun and I need this energy more than ever so let's make a treat!

You'll need (15 cupcakes):
Batter:

• 1 2/3 cups flour
• 1 cup sugar
• 1 teaspoon baking soda
• 3/4 cup butter
• 1 cup sour cream
• 2 teaspoon vanilla extract
• 3/4 cup chopped strawberries

Frosting:

• 40g organic vanilla pudding mix
• 1 cup milk
• 1/3 cup butter
• 1 cup sugar
• 3 mashed strawberries and a couple of them for decoration

1) Mix all the batter ingredients and fill 3/4 of your muffin pans with the mixture. Bake at 180°C for about 20 minutes.

2) Heat up 1/3 of the milk and mix the pudding in the rest. Once the 1/3 starts to boil, pour in the rest of the milk with the pudding mix and bring to a boil again. Once it boils, you can turn off the heat and just keep stirring for a minute or two till it thickens. Let it cool down.

3) The pudding and the butter should have the same temperature to incorporate them successfully, so wait for that and then mix everything from the frosting section till well blended. Refrigerate it for at least an hour. You can leave it there overnight and put it on the muffins before serving. Decorate with more strawberries.